Healthy Chicken and Broccoli Tetrazzini

Getting a filling, home-cooked dinner on the table during busy weeknights can feel like mission impossible. Between after-school activities, homework help, and those days when work runs late, the drive-thru window starts looking mighty tempting. But I’ve got a recipe that’s become my weeknight dinner hero: chicken and broccoli tetrazzini. This creamy pasta bake is simple to put together, makes enough for leftovers, and combines ingredients most of us already have in our kitchen. Plus, it’s one of those dishes that somehow manages to please both picky eaters and pasta lovers alike.

What Kind of Chicken Should I Use?

You’ve got plenty of options when it comes to the chicken for this tetrazzini recipe. You can use leftover roasted chicken, rotisserie chicken from the store, or cook up some chicken breasts or thighs specifically for this dish. If you’re cooking chicken just for this recipe, boneless skinless chicken breasts are probably the easiest choice – just season them with a bit of salt and pepper and either bake them at 375°F for about 25 minutes or poach them in water until cooked through. For the juiciest results, try using chicken thighs instead of breasts, as they tend to stay more tender and are harder to overcook. Just make sure whatever chicken you use is cooked and cooled enough to handle before you cube or shred it.

Options for Substitutions

This comforting pasta dish is pretty adaptable! Here are some helpful swaps you can try:

• Spaghetti noodles: Feel free to use other long pasta like fettuccine, linguine, or even penne if that’s what you have in your pantry. Just cook according to the package instructions.
• Whole milk: You can use 2% milk, though the sauce won’t be as rich. For a richer sauce, try half-and-half or heavy cream. Non-dairy folks can use unsweetened almond or oat milk, but the sauce might be slightly less creamy.
• Broccoli: Not a broccoli fan? Try cauliflower, green peas, or asparagus instead. Just make sure to cut them into similar-sized pieces for even cooking.
• Mozzarella cheese: Any good melting cheese works here – try provolone, Monterey Jack, or a mix of cheeses. Just avoid hard aged cheeses as your main cheese as they won’t give you that nice melty texture.
• Cooked chicken: Rotisserie chicken works great, but you can also use turkey, or for a seafood twist, try cooked shrimp. For a vegetarian version, use sautéed mushrooms instead.
• Parmesan: While parmesan adds great flavor, you can substitute with pecorino romano or asiago cheese. This ingredient adds that nice salty kick, so try to keep some kind of hard cheese in the mix.

Watch Out for These Mistakes While Cooking

The biggest challenge when making tetrazzini is getting the sauce consistency right – if your roux (butter and flour mixture) is rushed or burned, your sauce will end up lumpy or taste bitter, so keep your heat medium-low and stir constantly for about 2-3 minutes until it’s golden. Another common mistake is overcooking the pasta – since it will continue cooking in the sauce, aim to boil it 1-2 minutes less than the package directions for the perfect al dente texture. When it comes to the broccoli, avoid adding it raw to the casserole as it won’t cook through properly; instead, blanch it briefly in the pasta water during the last 2-3 minutes of cooking the spaghetti. For the best melty cheese topping, save half of the mozzarella for the last 5 minutes of baking, and consider broiling it briefly at the end for that golden-brown finish.

What to Serve With Chicken Tetrazzini?

Since chicken tetrazzini is already packed with pasta, protein, and veggies, you’ll want to keep the sides simple and light. A crisp green salad with a tangy vinaigrette makes the perfect partner to balance out the creamy, cheesy pasta dish. If you’re feeding a hungry crowd, some warm garlic bread or crusty French bread on the side is always welcome for soaking up the extra sauce. For a quick veggie option, roasted cherry tomatoes or sautéed green beans seasoned with just a bit of garlic and lemon juice work really well with the Italian flavors in this casserole.

Storage Instructions

Keep Fresh: Once your tetrazzini has cooled down, pop it in an airtight container and keep it in the fridge for up to 4 days. The pasta might absorb some of the sauce over time, but it’ll still taste great! This dish is perfect for making on Sunday and enjoying throughout the week.

Freeze: This casserole is a freezer-friendly champion! Let it cool completely, then cover tightly with foil and freeze for up to 3 months. You can freeze it whole or portion it out into individual servings – whatever works best for your family.

Reheat: To warm up your tetrazzini from the fridge, pop it in the microwave for 2-3 minutes, stirring halfway through. If it’s frozen, thaw overnight in the fridge first. For best results, reheat in the oven at 350°F for about 20-25 minutes, or until heated through. Add a splash of milk if it seems dry.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 180-200 g

Ingredients

• 8 ounces spaghetti noodles
• Salted boiling water
• 1/4 cup unsalted butter
• 1 tablespoon garlic, finely minced
• 1/2 cup finely diced onion
• 1/4 cup plain flour
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups chicken stock
• 1 cup whole milk (or half and half)
• 1/2 cup grated parmesan
• 1 teaspoon mixed italian herbs
• 1 pound broccoli (fresh or frozen, chopped into small florets)
• 2 cups cooked chicken (cubed or shredded)
• 2 cups mozzarella cheese, separated into portions

Step 1: Preheat Oven and Prepare Spaghetti

Preheat your oven to 350 degrees F.

Break the spaghetti noodles in half, then cook them according to the package instructions.

Once the spaghetti is cooked, drain it thoroughly and set it aside in a large bowl.

Do not rinse the noodles to ensure they maintain their starchiness, which helps the sauce adhere better.

Step 2: Make the Creamy Sauce Base

While the spaghetti is cooking, melt butter in a large stockpot over medium heat.

Add finely chopped onion and minced garlic, then cook until the onion becomes soft and translucent, approximately 4 minutes.

Stir in flour, sea salt, and pepper, whisking continuously for 30-60 seconds until the mixture starts bubbling.

This will help cook the flour and remove the raw taste.

Step 3: Combine Liquids and Melt Cheese

Slowly add chicken broth and whole milk to the pot, whisking to combine them smoothly.

Continue cooking the mixture until it just begins to thicken.

Incorporate parmesan cheese, Italian seasoning, and 1 cup of shredded mozzarella cheese, whisking until the cheeses are fully melted and the sauce is creamy and smooth.

Step 4: Combine with Spaghetti, Broccoli, and Chicken

Add the prepared sauce to the bowl of drained spaghetti.

Stir in the broccoli and cooked chicken, combining everything until the ingredients are evenly distributed throughout the pasta and sauce.

Step 5: Assemble and Bake the Casserole

Transfer the spaghetti mixture into a 9×9” baking pan.

Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.

Cover the pan with a lid or aluminum foil and bake in the preheated oven for 20 minutes.

Then, uncover the pan and continue baking for an additional 10 minutes, or until the casserole is bubbly and the cheese is golden brown.

Step 6: Serve Warm

Once baked to perfection, remove the pan from the oven.

Allow the dish to cool slightly before serving to allow the flavors to meld together.

Serve warm and enjoy the creamy blend of flavors.

This dish is a comforting meal perfect for any occasion!